MOTHER'S ALCOHOL FUEL COOKBOOK

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After the mash is poured into Me "brewing" container, it'll only be a matter of time before the mixture is ready to run through your still. Depending upon the formula used, and the ambient temperature, the fermentation process can take from three days to more than a week. While the yeast is working, be careful not to move or jostle your containers ... and be sure to keep them at room temperature or slightly above (anywhere from 72°F to 90°F is fine).

Watch the action of the bubbles in the air trap closely after the third day (but don't open the containers). When carbon dioxide gas no longer "perks" through the vent hole, your brew is ready. (Be careful, though: Mash has been known to stop "working" for a day ... and then set to bubbling again with a vengeance.)

Another method of telling when your batch is ready is to wait for the "cap"—a layer of matter that will build on top of the mash—to drop to the bottom of the container. (This technique, of course, is best used with a transparent or translucent vessel ... because opening and closing the bucket could introduce outside bacteria that might stop the fermentation action.) When the mash has finished working, simply uncap the container, strain the mixture through a few pieces of washed burlap, and pour the resulting pure mash into whatever still you're planning to use.

THERE'S MORE TO COME!

And speaking of stills, MOTHER's researchers are hard at work testing some three "backyard distillery" designs. At the time of this writing, all the prototypes show a good deal of promise ... and we hope to tell you—in MOTHER NO.58.

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